Easy and incredibly rich, this recipe for mini chocolate truffle cakes is a cross between a truffle and a brownie and is always a crowd pleaser–perfect with coffee or tea or a glass of milk. Find more of AOC's best cookies on the Simple Cookie Recipes page!
Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.
I love making these mini chocolate truffle cakes - not only are they incredibly easy, they are wonderfully rich. And in the best way possible as they hover between that area of brownie and truffle - chocolate and buttery on the inside with just a bit of crisp on the outside.
In spite of that, they are not so sweet that they overpower the chocolate flavor. Wow, I'm making my mouth water just describing them!
Since they are so rich, when I adapted them from this recipe I made them into mini cakes which I think are the perfect size to go with a cup of coffee or tea and they more easily feed a crowd. Of course I generally like to make portions smaller anyway, but this dessert really lends itself to a smaller two-to-three-bite size.
Mini Chocolate Truffle Cakes
They have just the smallest amount of flour, which I think could easily be substituted with almond flour for any gluten-senstive people in your life. And a trick I learned long ago for dusting pans when making chocolate cakes is to dust with cocoa powder instead of flour, so there's one more place flour isn't needed!
Because trust me, you wouldn't want anyone to miss out on these.
Some of the items used in this recipe:
They also actually get better and fudgier the second day, so they are a great make-ahead option to bring to gatherings and parties. I set these up at a recent party on a 3-tiered tray and they were gone almost in minutes. Guess I should've brought more!
Have I convinced you yet that you need to make a batch of mini chocolate truffle cakes?
Rich & Mouthwatering Mini Chocolate Truffle Cakes
Ingredients
- 5 tablespoons butter plus extra for greasing
- cocoa powder for dusting muffin tins
- 10 ounces semisweet chocolate*
- 4 ounces bittersweet chocolate*
- 3 tablespoons sugar
- 2 eggs
- 1 tablespoon whole wheat pastry flour**
- 1/2 teaspoon instant espresso powder***
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375 degrees. Use a pastry brush to grease 24 mini-sized muffin cups with softened butter. Dust with cocoa powder and tap out excess.
- Melt both chocolates, butter and 1 tablespoon of the sugar for 1 minute in the microwave and then whisk until smooth (or heat over a pot of simmering water). Let stand until it cools and thickens slightly, about 5 minutes.
- Add eggs, remaining 2 tablespoons of sugar, the flour and espresso powder to the bowl of a food processor and process for about 2 minutes. Add chocolate mixture in four additions, pulsing after each until combined (it is a thick batter).
- Use a small cookie scoop (a scant tablespoon) to add dough into prepared muffin cups, leveling the tops with the back as needed.
- Bake for 10 minutes. Cool in pans 5 minutes before turning out onto cooling racks to cool completely.
Notes
Nutrition
Other Easy Chocolate Desserts You May Like:
Dark Chocolate Coconut Clusters
Decadent Quadruple Chocolate Brownies
Fudgy Grain Free Chocolate Truffle Cookies
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.
